Vegan Beef Stew

Name: Vegan Beef Stew
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: World Cuisine
Ingredients: 1 large onion, diced (~2 cups 500 mL); 1 tbsp (15 mL) oil; 5 cloves garlic; 2 tbsp (15 mL) tomato paste; 1 tsp (5 mL) dried rosemary; 1 tsp (5 mL) dried ground sage; 1 tsp (5 mL) dried rubbed thyme; 3 tbsp (45 mL) dark mushroom soy sauce (you can sub dark soy sauce, liquid aminos, regular soy sauce, but the dark mushroom soy sauce will give deep umami flavour to mimic beef flavour); 2 tbsp (30 mL) balsamic vinegar; 1 tbsp (15 mL) white vinegar; 1/3 cup all purpose flour; 4 cups (1 L) water + 1 tbsp mushroom broth powder OR vegetable broth; 1 1/2 cup chopped carrots (~3 medium carrots); 2 cups diced potatoes (~2 large potatoes); 1 cup chopped celery (~3-4 ribs of celery); 1 cup frozen peas; 1/2 tsp black pepper; Vegan beefless tips (I used Gardein brand, but you can also use reconstituted soy/tvp chunks, but I haven't ever tested that.); Salt to taste (season after completely cooked)

Instructions

Prep:15minCook:50min

Lisa is the thirty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food in bowls.

Updated at: Thu, 11 Apr 2024 20:14:28 GMT